Last week was “the boy’s” birthday :P. Now, he is a man who is happiest with a simple yellow sheet cake with chocolate frosting. Le Brantome would not work for him. So I asked, “what kind of cake do you want for your birthday”. He said, “Carrot Cake.” Huh ! I did not even know he liked Carrot Cake–that is what his mother said too. Well, birthday boy gets what he wants. Thank you to “The New Boston Globe Cookbook”
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon
1/2 tsp of nutmeg
1/2 tsp of ginger
1 1/2 cups of vegetable oil
2 cups sugar
1/4 orange juice
1 pound grated carrots
Frosting: 8oz cream cheese, 1 stick butter, 1 3/4 powdered sugar 1tsp of vanilla, 1tsp orange zest, red sugar crystals.
1. Preheat oven to 350F and butter and flour a 9×3 round cake pan.
2. Mix all the dry ingredients in one bowl
3. With a wooden spoon mix sugar, eggs, oil, orange juice till smooth and creamy.
4. Gently fold in dry ingredients and grated carrots.
5. Add batter to pan and tap gently to remove air bubbles.
6. Bake for 65min till brown and the top springs back when touched.
7. Let the cake cool completely before frosting.
8. In a mixer beat together cream cheese, butter, sugar and vanilla. I removed a portion of the frosting and mixed it with the zest and red sugar crystals. This orange/red frosting is for just the top of the cake.
9. Frost and dig in.
Note. Feel free to add raisins and nuts to the cake–the boy does not like them so I did not add it.